this is an incredibly delicious veggie soup, with a recipe i found here (in german).

first roast a tbsp of anise seed and a finely chopped piece of ginger (3cm +x) in some sun flower oil. add diced vegetables and stew for a few minutes. add 1.25l vegetable stock and simmer at medium heat for about 15 minutes. add 125ml orange juice and simmer again for 5-10 minutes. season with salt and pepper.

served with orange segments, smoked tofu that has been fried with some sesame seeds, chopped parsley, olive oil and freshly ground black pepper.

it’s dead easy, and as long as you stick with the anise-ginger-orange part, it works with almost every combination of vegetables. for the soup pictured above we used a rather simple mix of 3 carrots, 3 potatoes, 100g baby peas and 1 zucchini. had an equally great result with carrots, parsnip, sweethart cabbage, peas, potatoes and leek.

this is an adaption of belgian chocolate cake, of which many recipes are floating around on the net. main differences: used crème fraîche instead of kefir, left out the cocos stuff and made only 2/3 to fit in a 20cm baking pan. here we go:

now beat egg yolks with 150g sugar until creamy. add melted cocoa. add butter. add flour/baking soda. (ha – great that we prepared this in advance!) add 100g crème fraîche. beat the egg whites until stiff and gently fold it into the dough.

now pour the batter into a greased baking pan and bake for about 40 minutes at 175°C.

meanwhile prepare the frosting: chop 75g of your favourite dark chocolate (70% cocoa should be minimum!). heat 50g heavy cream and 1 tsp butter (microwaving is allowed here). pour it over the chocolate and stir until everything is evenly combined. let it chill. once the cake is cool enough cover with frosting. let it chill. sift cocoa powder over the cake before enjoying it.

it’s done like this: fry minced meat (plus chopped onions if you like) in a bit olive oil, cook some rice. mix it together, add parsley and feta cheese. season to taste with salt and pepper. optionally you might want to add a tsp. tomato puree. that’s about the filling. wash and prepare the zucchini, removing its core with a tsp. now put the chunky crushed tomatoes in an ovenproof dish, mix it with a bit olive oil, oregano, salt, pepper. stuff zucchini with the filling, place it on the tomato sauce. bake for about 30 minutes at 175°C, until the zucchini is done. served with pita bread.

for four medium-sized zucchini we used 250g meat, 50g rice, 2 Tbsp chopped parsley, 200g feta cheese, and a can (450g) crushed tomatoes.